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4.9 from 21 votes

Roasted Butternut Squash Soup with Saffron

This roasted butternuts squash soup recipe is creamy and so easy to make. It's flavorful and naturally gluten-free and vegan.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 220 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 1/4 tsp saffron strands 8-10 strands
  • 1 large butternut squash peeled and cut into 1-inch cubes
  • 3 tbsp olive oil divided
  • 1 tsp cumin
  • 1 tsp Aleppo pepper plus more for garnish
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/2 tsp Turmeric
  • 1 tsp kosher salt
  • 2 cups vegetable broth
  • 1/2 cup milk dairy or non-dairy, I used almond milk
  • 1 tbsp dried mint for garnish

Instructions

    Cup of Yum
  1. Ground the saffron using a pestle and mortar. Place 2 cubes of ice in a small bowl and sprinkle the ground saffron on the ice cubes. Let it sit at room temperature until the ice melts. This will be your bloomed saffron.
  2. Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray.
  3. Toss the butternut squash cubes with 2 tablespoons olive oil, cumin and Aleppo pepper. Arrange on the baking sheet in one layer and roast in the oven for 15 minutes. Flip the squash cubes using a spatula so they roast evenly. Return to the oven and roast for 15 more minutes.
  4. Meanwhile, heat the remaining 1 tablespoon of olive oil in a pot over medium heat. Once the oil is shimmery, saute the onion for 5 minutes until translucent. Add in the garlic and cook for 2 minutes.
  5. Add in the roasted butternut squash followed by the turmeric and salt to the onion and garlic. Add the vegetable broth or 2 cups of water and bring it to a simmer. Let it cook for 10 minutes. Turn the heat off and blend the soup using an immersion blender.
  6. Turn the heat on to medium and add in the milk. Give it a good stir and cook for 5 minutes. Add in the bloomed saffron and cook for a couple of minutes.
  7. Serve in bowls and top with dried mint, Aleppo pepper and lemon slices.

Notes

  • You can also cut the squash in half vertically (skin on) and top with olive oil, cumin and Aleppo pepper. Then roast in the oven at 425 degrees F for 45 to 50 minutes until tender. Scoop out the flesh using a spoon and add it to the soup.
  • You can use a regular blender to blend the soup, just make sure that it's heat proof. 
  • Store the leftovers in the fridge for up to 5 days. Reheat in the microwave or in a saucepan over medium heat for 10 to 15 minutes. 
  • To freeze this soup, let it cool completely and then transfer it to a freezer-friendly container and freeze for up to 4 months. To serve, let it thaw in the fridge overnight and then reheat, or simply place the frozen soup in a pot over medium heat to thaw and get warm. 
  • You can use regular milk (whole milk, 2% or skim) or non-dairy milk such as almond or cashew milk for this recipe.
  • Double or triple all the ingredients to make a larger batch of this soup. The cooking time will more or less remain the same. 

Nutrition Information

Calories 220kcal (11%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 4mg (1%) Sodium 1083mg (45%) Potassium 785mg (22%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 20429IU (409%) Vitamin C 42mg (47%) Calcium 150mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Cholesterol 4mg 1%
Sodium 1083mg 45%
Potassium 785mg 17%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 20429IU 409%
Vitamin C 42mg 47%
Calcium 150mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.